FIELD: food industry.
SUBSTANCE: invention relates to a technology of processing fish wastes to produce a food additive. The method envisages preparation of fish-bones with muscular tissue lumps, their boiling, muscular tissue lumps removal, drying under vacuum conditions at preset process parameters and fine grinding.
EFFECT: produced food additive has neutral organoleptic indices, storage life no less than 1 year and may be used for enrichment of food products with protein and mineral substances.
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